Grilled Pork Tenderloin with Southwestern Zinfandel Glaze #SundaySupper

Grilled Tenderloin Recipe for Father's Day

Is there any better way to celebrate Father’s Day than a meal on the back deck with some of Dad’s favorite grilled food? Pass around a platter of roasted shell fish, a warm round of Camembert cheese with a fresh baguette, grilled pork tenderloin and vegetables…and more. All enjoyed with plenty of Gallo Family Vineyards Wines.

 

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I’m thrilled to be chosen to participate in this #SundaySupper Father’s Day Feast event. Welcome to our celebration with Gallo Family Vineyards. Twenty #SundaySupper community members are featuring recipes for a Father’s Day feast that have been made using (or pairing perfectly with) Gallo Cafe Zinfandel and California Pinot Noir.  And if you’re not familiar, the #SundaySupper movement was started by Isabel over at Family Foodie as a project for “bringing back Sunday supper around the family table.” Who can argue with that???

Pampering the Father in this house is easy, as he always has a clear agenda of what he wants on his plate for the day. And it’s always a feast, from appetizer to main course right on through dessert. Let’s take a look.

Seafood appetizer

We started the party early in the afternoon with one of Bob’s favorite. It’s is a simple platter of assorted roasted shellfish, drizzled with vinaigrette. This is so good it’s hard to believe it didn’t take hours to prepare. Let your seafood counter be the judge of what will end up on your plate. A good selection found us enjoying lobster tail, sea scallops, jumbo shrimp and some oysters. Drizzle all of it with some creme fraiche vinaigrette and broil and you’ve got an impressive light lunch or starter.

Seafood appetizer

What was even more perfect was the pairing. The creamy seafood with the tart vinaigrette and the sweetness of the Cafe Zinfandel Gallo Family Wine was a refreshing combination. Gallo Café Zinfandel sparkles with strawberry, raspberry and watermelon flavors. We served it nice and chilled right from the fridge.

Foie Gras platter

Later in the afternoon and moving the party to the back deck, we started out with a beautiful wooden block of appetizers. My friend Heather had just returned from a trip to Paris, so thanks to a very special souvenir  we enjoyed some Foie Gras. A baguette from our local French bakery and some warmed Camembert cheese was an extraordinary beginning to a great meal on the deck.

What’s nice about a meal from the grill is that you can prepare everything in advance and of the items cook in about the same amount of time. Let’s start with the potatoes wrapped grilled in banana leaves.

how to grill potatoes in foil

Using a mandolin, peel and slice six medium russet potatoes. Slice one onion into rings. Parboil potatoes for five minutes and drain on paper towels to remove moisture. In a fry pan, fry the onions in a bit of olive oil for a couple of minutes. Lay out two sheets of banana leaves in a cross formation, shiny side down. Pile the potatoes in the middle of the cross and generously salt and pepper. Scatter the onion rings over the potatoes and top with slices of Ementhaler cheese. Fold banana leaves over potatoes to make a packet, place packet on a piece of heavy duty foil and form into a bowl. Banana leaves should loosely cover potatoes and the foil should support the packet so it will grill well. Grill over medium heat for 15 – 20 minutes or until some of the potatoes are starting to brown. The Ementhaler and the banana leaves share a unique sweetness with the potatoes for a wonderful side dish.

Grilled lemon asparagus

For the asparagus, simply wash, dry, and remove the tough ends and place on a sheet of heavy duty foil. Curl up the edges of the foil to make a rimmed platter. A sprinkle of salt and pepper and lemon slices and it’s ready to grill. Serve potatoes and asparagus on a big platter and dig in.

Grilled Pork Tenderloin Recipe

Our grilled pork tenderloin took on a Southwestern flair using some of the Gallo Family Wines Cafe Zinfandel and Chipotle Peppers in Adobo sauce. My glaze came together combining the wine, peppers, shallots, orange juice, chicken broth and cilantro. Pork tenderloin is a cinch to grill and this unique glaze brought a sweet and spicy surprise to the tender meat. And you can never go wrong serving a bottle of Gallo Pinot Noir.  This medium bodied wine with aromas of ripe berry and earthy flavors stood up nicely with the spicy entree.

Angel Food Cake Recipe

My tradition for Father’s Day is an Angel Food Cake for dessert. Angel Food Cake was my Father’s favorite dessert and I’d make it for him on Father’s Day and his birthday. I always use my old and trusty Betty Crocker recipe.  I can’t think of a better way to celebrate the sweet Summer sun than with this light fluffy cake, berries and whipped cream.

Thanks to #Sundaysupper for this fun event and thanks to Gallo Family Wines for making Father’s Day even more spirited. Find their family wines no matter where you go, as they can be enjoyed almost anywhere. Just follow the link to find  a location near you.  Plus, Gallo is offering a dollar off coupon so you can treat Dad to his favorite wine on Father’s Day.

Looking to stay in touch with Gallo? You can follow them on Facebook, Youtube, and Twitter.

Looking for more Father’s Day Feast ideas? Here are the links from the group.

Father’s Day Salads and Main Dishes:

Father’s Day Sweets and Treats:

 

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Pork Tenderloin with Southwestern Zinfandel Glaze
 
Prep time
Cook time
Total time
 
Grilled pork tenderloin with a Southwestern glaze
Author:
Recipe type: Main Course
Cuisine: Southwestern
Serves: 3
Ingredients
  • 1 pound pork tenderloin
  • salt and pepper to taste
  • 1 cup orange juice
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 1 cup Gallo Family Wine Cafe Zinfandel
  • 1 cup orange juice
  • ¾ cup chicken broth
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon chives, chopped
  • 1 small chipotle pepper in adobo sauce, seeds removed, chopped
  • ¼ teaspoon sauce from chipotle peppers in adobo sauce
  • ¼ cup pine nuts, toasted
Instructions
  1. Salt and pepper pork tenderloin. In a large plastic bag, marinate pork tenderloin in orange juice overnight.
  2. When getting ready to grill, remove pork from marinade. Discard marinade. Pat tenderloin dry and grill on medium heat for about 15 minutes. Turning once.
  3. In the meantime make the glaze. In a small saucepan, heat the olive oil and sauté the shallots over medium low heat until soft. Add the wine, orange juice and chicken broth and cook until reduced by half and thickened. Keep warm. Right before serving stir in chives, cilantro, chipotle peppers and chipotle sauce. Stir well until complete warm. Stir in toasted pine nuts.
  4. To serve, drizzle glaze over pork tenderloin, slice and serve.

Gallo Family Wines and a Feast…It’s What’s for Father’s Day

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

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Comments

  1. says

    Wow! Your husband does get treated to the works! Splendid feast! How clever, too, to pair the sweeter Café Zinfandel with chipotle peppers in adobo sauce =)

    Applause! Applause from the Ninja Baker who is on her way to Boulder, Colorado residency =)

  2. Nancy says

    This looks so wonderful!!! So well put together and makes me so hungry! Must reserve for our next time together, but will see if my personal chef will give it a go. Of course with foie gras you could not go wrong!

  3. says

    What a lucky hubby you have :). Mine would be so jealous to see these wonderful dishes. You did a great job dear. I’ll make sure to visit other participants to get more ideas.

  4. says

    Wow Lea Ann what an afternoon of great eating – you sure know how to take care of your man. Everything looks delicious and I especially like the potato preparation and will soon have some leafs available from our tree.
    Larry recently posted…Fixing A Steep BankMy Profile

  5. says

    A seafood platter, a cheese board, AND a beautiful entree of pork tenderloin? Ummm, you just let me know next time you’re having a little get together like this at your house, OK? This post has reminded me that I haven’t made a pork tenderloin in far too long. Must correct this!
    Lori @ Foxes Love Lemons recently posted…Watermelon Basil LemonadeMy Profile

  6. says

    Sometimes I just want to come to your house and hang out. I am good guest—-well I will admit that is my own opinion. I am truly appreciative. I love wine and doing wine pairings. It was the fun of that propelled to do tea and food pairing. I didn’t Gallo had a zinfandel. I will have to look for that. Zinfandel has kind of fallen out of popularity a bit. So not has many vineyards are producing it.
    Carol at Wild Goose Tea recently posted…Eggs Make the World Go OvalMy Profile

  7. says

    Remember me? :-) As you may have guessed, I have been up to my neck in company, the annual fiesta and the blur of summer gardens and mowing. I didn’t realize how many posts I missed until I found this from Father’s Day for crying out loud. Looks like you did this up right, woman! I love a man with a palate like this! Your photos are just wonderful, too.
    Vickie recently posted…Grilled Shrimp on Fennel and ArugulaMy Profile

    • says

      Well, I was about to send out search and rescue! :) Thanks for all the compliments. We most certainly had a feast for FD. Glad to see you back, always love your comments.

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